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Sliced cinnamon swirl pumpkin bread loaf on a wooden cutting board. Homemade mini loaves with a sugar crust.

Moist Cinnamon Swirl Pumpkin Bread (Mini Loaves or One Big Treat!)

Ely Rechard
Moist, sweet, and warmly spiced, this cinnamon swirl pumpkin bread bakes up beautifully in mini loaves or one big cozy treat. Perfect for fall breakfasts or giftable goodies.
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Ingredients
  

  • ¾ cup pumpkin puree
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 2 tablespoons milk any kind
  • 1 large egg
  • 3 tablespoons melted butter or oil
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar for swirl
  • ¼ teaspoon cinnamon for swirl

Instructions
 

  • 1. Preheat oven to 350°F and grease your mini loaf or 9x5 pan. Line with parchment if desired.
  • 2. In a large bowl, whisk pumpkin, sugars, milk, egg, melted butter, and vanilla until smooth.
  • 3. Sift in flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Stir until no flour streaks remain.
  • 4. Pour half the batter into the prepared pan, then sprinkle with half the cinnamon swirl mixture.
  • 5. Add remaining batter and top with the rest of the swirl. Use a knife to gently swirl.
  • 6. Bake 25–28 minutes for mini loaves, or 45–50 minutes for full loaf. Check doneness with a toothpick.
  • 7. Cool in pan 10 minutes, then remove and cool completely on a wire rack.

Notes

Use canned pumpkin puree, not pie filling.
Double the recipe for a 9x5 loaf.
Store covered at room temp for 5 days or freeze up to 3 months.
For gluten-free, swap with a 1:1 gluten-free flour blend.